Alligator Stewed In Sauce Piquant – Emeril

Ingredients: (Alligator Stewed In Sauce Piquant – Emeril)

2 tablespoons olive oil 1 pound alligator meat — cut in 2 inch strips 1 tablespoons emerils essence — see * note 1/4 cup chopped onions 1/4 cup chopped green onions 1/4 cup chopped celery 1/4 cup chopped green bell peppers 2 tablespoons minced seeded jalapeno peppers 1 1/2 tablespoons minced garlic 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano 2 pieces bay leaves 2 1/2 cups tomatoes peeled — seeded and chopped 3 cups chicken stock 1 dash cayenne pepper 1 teaspoon salt — to taste 1 teaspoon freshly-ground black pepper — to taste 2 tablespoons unsalted butter 2 cups cooked white rice 2 tablespoons chopped green onions

Directions: (Alligator Stewed In Sauce Piquant – Emeril)

In a saucepan, heat the olive oil. Season the alligator meat with Emeril’s Essence. When the oil is hot, sear the alligator meat. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the herbs and continue sauteing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the butter. Remove remove 2 cups of the sauce and puree until smooth and set aside. This is a sauce for the “Whole Roasted Chicken Stuffed With Dirty Rice” (the recipe for which is also included in this collection). Spoon the remaining alligator sauce piquant over white rice in a shallow bowl. Garnish with green onions and Emeril’s Esse